John Myers
Ox Fillet Poached in Barolo with Parsley Root Mousse and Shallots
The perfect ox fillet poached in barolo with parsley root mousse and shallots recipe with a picture and simple step-by-step instructions.
- 1 kg Ox fillet
- 10 Pc. Shallots
- 1 tbsp Clarified butter
- 2 tbsp Sugar
- 300 ml Port red
- 750 ml Barolo red wine
- 1 Pc. Rosemary sprig
- 2 Pc. Sprig of thyme
- 3 Pc. Bay leaves
- 4 Pc. Cloves
- 3 Pc. Juniper berries
- 1 pinch Coarse pepper
- 500 g Parsley root
- 2 bunch Fresh smooth parsley
- 180 g Butter
- 1 pinch Nutmeg
- 1 pinch Salt
- Peel off shallots and cut in half. Then fry in clarified butter. Sprinkle with the sugar and let it caramelize. Deglaze with port wine, then add the herbs and red wine and bring to the boil. Reduce the heat and place the roasted and dabbed dry fillet in the stock. Make sure that the brew does not boil and you have to turn the meat over and over again. Cooking time approx. 20-25 min.
- Meanwhile preheat the oven to 80.
- For the mousse, pluck, peel and dice the parsley root after washing. Cook until soft in boiling salted water. Then drain and puree finely with 80 g butter and the parsley. Season the puree with salt, pepper and nutmeg and keep warm.
- Remove the meat from the broth, wrap it in aluminum foil and put it in the oven and let it steep (10 min).
- Strain the poaching stock through a fine sieve into another saucepan and simmer to 150 ml. Mix the starch with a little cold water and use it to slightly bind the brew. Gradually stir in the rest of the cold butter. Mix in the shallots and season with salt and pepper. Unwrap the meat, cut it into slices and also season with salt and pepper. Arrange everything and off you go.
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